The Best Mexican Beans Recipes

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MEXICAN RICE AND BEANS



Mexican Rice and Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 15

2 tablespoons canola oil
2 cloves garlic, minced
2 green onions, greens and whites sliced
1 jalapeno, minced
2 cups long-grain rice
3 cups low-sodium chicken broth, plus more if needed
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
Two 16-ounce cans pinto beans, drained
One 14.5-ounce can diced tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
3/4 cup grated Cheddar
Chopped fresh cilantro, for serving

Steps:

  • Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS



Pinto Beans With Mexican-Style Seasonings image

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

Provided by Lyndsay

Categories     Side Dish     Beans and Peas

Time 12h15m

Yield 8

Number Of Ingredients 9

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

Steps:

  • Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
  • Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
  • Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g

THE BEST MEXICAN BEANS



The Best Mexican Beans image

These are my favorite! A lovely combo of my southern roots and my love of Mexican food...Make these as a side to your tacos and rice, a filling in your burritos, on a tostada, on brown rice, served over cornbread, or on their own. They are wonderful. They can also be adapted for whatever you are serving. Add whatever you like. I plan on adding tomatoes towards the end next time. This makes a lot and it freezes beautifully. (Prep time is soaking overnight...Also, I put 16 servings, but as a side it is more, I'm sure..I just freeze it...perfect for a party)

Provided by carolinajen4

Categories     Beans

Time 10h

Yield 16 serving(s)

Number Of Ingredients 9

2 lbs dried pinto beans, soaked overnight and rinsed
4 garlic cloves, finely chopped
3 jalapeno peppers, finely chopped (can use different peppers for less heat)
1 large yellow onion, finely chopped
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon smoked paprika
1 1/2 teaspoons sea salt (or to your taste)
cilantro, for garnish

Steps:

  • Place pre-soaked and rinsed beans in a large stockpot. Fill with water to cover two inches above beans.
  • Add garlic, peppers, onion, cumin, chili powder and bring to a boil. Once it comes to a boil, lower the heat and simmer for 1 1/2 to 2 hours. I keep the lid off. Stir occasionally.
  • Keep checking the beans to taste until tender and lovely. Add salt little by little until it's perfect for you.
  • Add cilantro on top of individual servings. Yum!

Nutrition Facts : Calories 209.2, Fat 1.1, SaturatedFat 0.2, Sodium 243.2, Carbohydrate 37.8, Fiber 9.6, Sugar 1.8, Protein 12.7

FRIJOLES (MEXICAN STYLE PINTO BEANS)



Frijoles (Mexican Style Pinto Beans) image

Beans are a part of everday eating in the Southwest. Frijoles are served either soupy in broth or mashed and fried (frijoles refritos- or refried beans). This mouthwatering recipe features both variations. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles. Prep time does not include soaking. From Ladies Home Journal.

Provided by BecR2400

Categories     Beans

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 9

1 lb dry pinto beans
1 tablespoon olive oil
1/4 lb salt pork, rind removed or 1/4 lb sliced bacon, finely chopped
1 cup chopped onion
1 serrano chilies or 1 jalapeno chile, finely chopped
1 tablespoon finely chopped garlic
6 cups water
1/4 teaspoon cumin seed
2 1/2 teaspoons salt

Steps:

  • Soak beans according to package directions; drain.
  • Heat oil in stock pot or dutch oven over medium-high heat.
  • Add salt pork; cook 2 minutes, until browned.
  • Reduce heat to medium; add onions and chile and cook 4 minutes.
  • Add garlic and cook 1 minute.
  • Add drained beans, water and cumin seed.
  • Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes.
  • Add salt and continue to cook 25 to 35 minutes more, until tender.
  • (Can be made ahead. Cool. Transfer to large microwaveproof container. Cover and refrigerate overnight. To reheat: Microwave on high 10 minutes, stirring once after 5 minutes, until heated through.) Makes 7 cups.
  • Refries Beans (frijoles refritos):.
  • Heat 1 tablespoon olive oil or lard in large skillet over medium-high heat.
  • Add 1/2 cup finely chopped onion and cook 2 to 3 minutes, until browned.
  • Add 2 teaspoons finely chopped garlic and cook 30 seconds.
  • Add 2 cups cooked beans and 1/3 to 1/2 cup bean liquid to skilet.
  • (Or, microwave 2 cups refrigerated beans and 1/3 to 1/2 cup bean liquid on High, 2 to 3 minutes, until room temperature, and add to skillet).
  • Mash beans and liquid coarsely with back of wooden spoon or potato masher.
  • Cook 1 to 2 minutes more, untilheated through, addingmore bean liquid or water if needed.
  • Transfer beans to a food processor.
  • Process just until smooth.
  • Makes 2 cups (4 servings).

Nutrition Facts : Calories 133, Fat 10.9, SaturatedFat 3.6, Cholesterol 9.8, Sodium 817.7, Carbohydrate 7.1, Fiber 0.3, Sugar 0.7, Protein 3.2

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